ahpadt

I've realised that looking for the specific brand in the video might not be of most importance to me, but rather that I'd like to invest in some high quality stainless steel pans within a year. When searching around for Sitram and Bourgeat on these forums I came across another manufacturer, Mauviel, by complete accident. I then google'd their M'Cook line and f*** me. Such beautiful pans. I'm considering maybe visiting their factory next summer, but unsure whether they offer significantly reduced prices... Le Point added a couple of the older videos on youtube, maybe they have subs. To me, his cooking speaks a language on it's own. I don't understand everything, but I understand his philosophy and technique.

Induction support would be a must for me. My parents got an induction hob a few years ago and the control you have is incredible. The first stove I buy on my own will be induction without doubt. Will google around a little bit more on the various pans. The way "non-stick" surfaces fade away after just 1-2 years is what's driving this for me. Are Bourgeat and Sitram seen as having a similar level of quality pans?

Would it be reasonable to get a set of Sitram or Bourgeat pans at home for a non-pro? Aside from price, my concern is the lack of a non-stick coating. I never quite got the hang of cooking meat in them (already have a big Bourgeat Excellence saute pan), as stuff tends to stick... The plus side is that I would fully expect these pans to possibly last me for decades.

http://www.dailymotion.com/video/x22j41a_la-fricassee-de-legumes-ne-compte-pas-pour-des-prunes_lifestyle (I have a current obsession about Alain Passard) My best guess would be Bourgeat, but I'm not especially knowledgeable about pans... I'm looking into getting a sturdy set of pans to replace my current crappy Tefal ones in a year or so, and these look interesting (despite not having a non-stick coating)...

Is it true that even the big flexi zone induction tops only support 4 pans at a time? Seems so disappointing when you have that much space...

I tend to wing it, although certain days I will have ingredients prepared for a specific meal. I get most of my inspiration from looking at the ingredients at the market or supermarket.

I've never been a fan of asymmetrical plating either. It's like chefs do it just to be different.

No knead bread attempt #3 Didn't think while handling it, so the shape didn't turn out great once again, but you can call it rustic I guess. I tried to take the caramelisation even further this time. The crust and crumb tasted pretty much the same as last time. It's so satisfying to bite into crispy, warm crust.

This is something I've always been curious about, as chefs bang the drum about it so often. I guess a reason for doing it could be that the bone holds onto heat quite well for resting and when being plated?

Never too early to start right? I discovered this today, as the first worthwhile book I know will be released in 2015; Marco Pierre White - White Heat 25: 25th anniversary edition Hopefully it will have some unseen material and not just a few comments about how great the original was, by todays chefs... Chris Cosentino should also be releasing an offal cookbook during spring 2015.

What about Jacques Pepin - Complete Techniques?

I've seen all 3 episodes so far and to me it's too much about arguments and too little about the food. The producers seem hung up on showing all the attempts the chefs have at winding the other up...

No knead bread attempt 2 (with 75% water instead of 79%): Perfectly risen Nice caramelisation. ...and I didn't screw up the folding this time. This one tasted much better than the first attempt. The crust was more crispy and less chewy aswell.

Be careful with things naturally high in sugar (fructose). I have a neighbour who's diabetic and when I've asked him about eating fruit he's said that he wanted to avoid that.

Love the big air pockets I hope to achieve that with my next loaf.

Ah. Thank you. I will keep that in mind next time (probably next week).

The recipe I used: 600 g AP flour (100%) 475 g water (79%) 10 g salt (1,6%) 2 g dry yeast (0,3%) Polenta grains for outside crust The method is identical to the Jim Lahey no knead bread. I didn't really know what to expect, except that I knew the dough was gonna be wet. And it was. I notice that Jim Lahey's recipe uses 75% water, which I might try next time as I found this dough very hard to shape, which resulted in me having to shape it twice resulting in polenta grains being folded inside the bread. The crumb tasted quite nice, although a yeasty note was quite apparent (must be noted that I was the only in the family who picked up on this) which I am pretty sure was due to the over proofing. I really liked the elastic texture of the crumb, something I have never managed to do at home before, but always wanted to make after eating it in restaurants. The crust was crispy but at the same time a bit chewy. For a first attempt I am somewhat satisfied. It was a good starting point. Next time I will proof it for a shorter time and figure out a better method of lifting the dough into the cast iron pot to get a nicer shape.

I'm not big on baking, but my sister challenged me to a bread bake-off. My first ever go at no knead bread: I unfortunately overproofed the dough, but the crust developed quite well. Haven't cut it open yet...

I can think of many bigger tourist traps in London before I say Borough Market.

I would try to slice them super thin on a mandolin then dress them with some oil, soy, honey and lime.

How about cooking it carnitas style and having it in tacos with some freshly made salsa?

A while ago I saw this video, where Wylie Dufresne says that if you put some baking powder in your water for boiling eggs, the peel comes off very easily;

In the UK the term 'battery farmed eggs' is often used for describing the lowest denominator type of eggs...

When I read 'farm eggs', it's like the writer implies that some eggs don't come from a farm (yes, I know some are foraged)...

I never do horizontal cuts either. If you want it cut finely, you should do it like this: